Best Grilled Vegetable Salad With Feta And Mint Recipes

GRILLED VEGETABLE SALAD WITH FETA

Grilled Vegetable Salad With Feta image

A versatile recipe from Ellie Krieger at Foodnetwork. Posting for ZWT6. You could prepare the veggies and dressing ahead, cut the 1/2 inch pieces right before assembling,and then assemble and portion out what you want later. If you want to give this more substance, serve with rice or couscous.

Provided by WiGal

Categories Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 red bell pepper, cut into 4 pieces
1 lb eggplant, cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini, cut lengthwise into 1/4-inch slices (about 8 ounces each)
1/2 cup mixed mushrooms, sliced (optional)
olive oil flavored cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 cup grape tomatoes, halved
1/4 cup of fresh mint, chopped (optional)
1/2 cup crumbled feta cheese
1 tablespoon pistachios, chopped (optional)

Steps:

Arrange the vegetables in a single layer on a tray or work surface.
Lightly spray both sides of veggies with olive oil cooking spray.
Preheat a grill or grill pan over a medium-high heat.
Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini and mushrooms.
When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
In a small bowl, whisk together the olive oil, vinegar and oregano.
Pour over the vegetables and toss.
Season, to taste, with salt and pepper.
Gently stir in the tomatoes and mint.
Divide the salad between 4 plates and sprinkle with the feta and pistachios.

Nutrition Facts : Calories 271.2, Fat 21.6, SaturatedFat 5.3, Cholesterol 16.7, Sodium 224.5, Carbohydrate 16.2, Fiber 6.4, Sugar 9.3, Protein 5.9

GRILLED VEGETABLE SALAD

Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

Ingredients

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

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